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Coconut Crusted Fish

Dinner

Coconut Crusted Fish
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Coconut Crusted Fish

Ingredients

4 tilapia filets (or other firm-fleshed white fish)

3 large eggs

1/2 teaspoon sriracha

1 cup regular (old-fashioned) rolled oats

1/2 cup unsweetened shredded coconut

1/2 cup ground flax

2 teaspoons salt

1 teaspoon paprika

Directions

1. Preheat oven to 375F. Combine dry ingredients in a food processor or mix very well. Pour into a flat, open container or a large resealable bag. Beat eggs with a fork in a large, shallow bowl.

2. Dip each fish filet in eggs until well-coated, then place in bag with oats. Gently turn to coat well and repeat for remaining filets.

3. Place on a non-stick or oiled pan and bake for 20 minutes, or until filets are crispy and golden and flake easily with a fork.

Treehouse tip: This recipe doubles well, and leftovers are delicious for sandwiches on fluffy buns with pickles. Picky eaters may want a side of salsa or ketchup for dipping!

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